- SERVES: 6
- PREP TIME: 5 min
- COOK TIME: 25 min
- CALORIES: 485
Our Instant Pot chicken marinara recipe is a simple equation for an easy, satisfying dinner that goes something like this: chicken thighs + a jar of marinara sauce = dinner’s done.
Three Ingredients, You Say?
Yep! The recipe for chicken marinara is basically not-so-hidden in the name itself. To make it, you’ll just need:
- Chicken. Skinless chicken thighs are best for this. They’re nice and moist, but they also
- Marinara.
- A little salt.
How To Make Instant Pot Chicken Marinara
Plug in that Instant Pot and carve out 20 minutes—dinner’s almost ready.
- Dump the salted chicken thighs and tomato sauce into your Instant Pot.
- Cook on high for 5 minutes.
- Let the pressure release naturally for 10 minutes.
- Shred the chicken thighs in the sauce, and serve!
What To Serve With Instant Pot Chicken Marinara
For us, serving the juicy, shredded marinara chicken thighs over a comforting bed of polenta is the end all and be all. Major, soul-soothing pay off for very little effort. However, it’s good with a lot of things. If polenta isn’t your thing, try tossing the chicken marinara with your favorite pasta, or serve with an array of roasted vegetables for a low-carb, easy dinner.

Tools You’ll Need:
- Instant Pot
- An appetite
- That’s pretty much it!


A New Kind Of Instant Dinner
Homemade dinner in just a few minutes. Not only is this chicken marinara recipe crazy fast, it’s super budget-friendly, too. We love how, when cooking dinner isn’t a big stress, we get to put our focus on what a family meal is all about—the faces around the table. We hope this Instant Pot recipe is a hit for you. If you make it, let us know how it turns out!
Instant Pot Chicken Marinara With Polenta
- SERVES: 6
- PREP TIME: 5 min
- COOK TIME: 25 min
- CALORIES: 485
Ingredients
- 8 Boneless, skinless chicken thighs (2 lbs)
- 2 tspSalt, divided
- 1 (24 oz)Jar of marinara sauce
- 4 Cups chicken stock or broth
- 1 cupPolenta
Method
- Sprinkle the chicken thighs with 1 teaspoon salt and add them along with the tomato sauce to your pressure cooker, giving it a quick stir to combine.
- Cover with the lid. Turn to manual (pressure cook) mode. Cook on high (full pressure) for 5 mins.
- Let the pressure release naturally for 10 minutes. Then do a quick release for any remaining pressure.
- While the chicken is cooking bring the chicken stock to a boil in a medium sized pot. Whisk in polenta and cook, while stirring, until polenta has absorbed all the liquid, about 12-14 minutes. Stir in remaining 1 teaspoon salt and remove from heat. Cover with a lid until ready to serve.
- Use two forks to shred the thighs in the tomato sauce. Serve over polenta and enjoy!
*Note: If polenta thickens too much while cooling, return to heat and add in water, ½ cup at a time. Stir until desired consistency returns.
**Note: This chicken is equally delicious over a bowl of pasta.